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is one of several intestinal ‘probiotic’ bacteria that assist in the digestion of proteins and inhibit pathogenic organisms.
Lactobacillus has antifungal properties, may reduce blood cholesterol levels, increases the absorption of nutrients, and improves
the digestion of lactose in milk.
Consuming probiotic bacteria as supplements or in cultured yogurt tends to optimize their populations in the intestines, enabling
them to displace disease-causing bacteria and yeast that might otherwise gain a foothold. Less-than-optimal Lactobacillus
concentrations can result in gas, bloating, constipation or diarrhea, poor absorption of nutrients, and overgrowth of Candida.